Pumpkin Muffins. Pumpkin is a low calorie vegetable, coming in around 30 calories a cup. It is also a storehouse of many anti-oxidant vitamins such as vitamin A, vitamin C and vitamin E. In addition to being power packed, these pumpkin muffins are also low acid, gluten free and dairy free.

Ingredients:

3 cups oat flour

1/2 tsp. salt

2 tsp. baking powder

1 tsp. baking soda

1 cup brown sugar

2 tsp. ground ginger

1/4 cup canola oil

4 eggs

1 (15 oz) can pumpkin puree

1 cup almond milk

2 tsp. vanilla extract

1/2 cup chopped pecans

1/2 cup raisins

Directions:

Preheat the oven to 350 degrees. Coat 32 muffin cups with cooking spray. In a bowl, mix the flour, salt, baking powder, baking soda, brown sugar and ginger. In another bowl, whisk the oil, eggs, pumpkin, almond milk, and vanilla until well combined. Slowly add the dry mixture to the pumpkin mixture and mix well. Fold in the nuts and raisins. Spoon the batter into the muffin cups two-thirds full. Bake 13 - 15 minutes, or until a toothpick comes out clean. Remove from the oven and cool on a rack.

Dr. Davenport is the founder of Tracyshealthyliving.com Using the latest scientific research, she helps people live their healthiest lives via one-on-one coaching, corporate talks, and sharing the more than 1,000 health-related articles she's authored. Find her on social media @drinksmoothies.